You'll be able to find everything you want to know and more perusing these threads, I'd start in Q-talk. You will find everything from beginners to competition cookers that have done it for years.

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I like to use the Buckrub method for butts.

 

Cause I'm a Butt. I identify as a Butt.

But mine is indeed different, JR. First, forget time and temperature. Get a remote display temp probe. Butts need to go to at least 195 before they can "pull". 208 is best, but I've found if I take it off smoker at around 195-198, it'll keep cooking some and be great.

I put mine in a disposable alum pan with apple juice. Turn once, twice at most. Keep apple juice in pan. That's all there is to it. Moist, juicy, best sammiches north of anywhere.

 

Try this for a change of heart pulled pork recipe. It is amazingly good on tortillas with some BBQ sauce. I have smoked them too and my Traeger has a recipe section on the app

These Spicy Dr Pepper Pulled Pork Sandwiches Will Be a New Family Favorite

It came to me in a vision, this bizarre decision to cook a pork butt in Dr Pepper. Then again, so did my decision to get a Basset Hound.

www.thepioneerwoman.com

 

Patience patience and more patience. If you rush them they won’t be nearly as good. Put them on 2-3 hours earlier than you think you’ll need time wise to get them done, because it seems like they’re never done when they should be. You can always wrap them in a towel and let them rest in the cooler as long as you need, they’ll just get more tender. Use a good meat thermometer and trust it. Don’t pull them until they’re 205° or better. The longer they cook the more tender they’ll be.

Order one (or two) of these and add to your smoker if you like a heavy smoke profile, I do, and it made all the difference to me. Use a torch to get them started.

I coat mine with mustard to help the rub adhere, let it rest for 30 minutes to set up and then flip and do the same on the other side. You can’t season them too much. I like a coat of Strawberry’s topped off with either Meat Church Texas Sugar or Honey Hog for a little sweet and to cut the salt of the Strawberry’s.

I like a heavy bark, and much prefer to wrap in butcher paper than foil, as the foil tends to loosen and soften the bark more than I like but a lot of people don’t mind that. I would cook two the first time and experiment with different rubs, one in foil one in butcher paper etc to see what you like. If you have the time you can even not wrap them at all and let them go and that will make a really heavy bark. They’re good that way too. Take the leftovers and put in quart bags and you have an easy quick meal if the wife doesn’t feel like cooking.

Take all that with a grain of salt. BBQ is a personal thing, and that just works for the flavor I like.

 

Ofd, may have given the best bbq advice I’ve ever heard. Put em on early!
Was easier to keep em warm than get em done in a hurry.

 

I run mine all night, and get the internal temp to at least 198. Mine has an alarm that goes off once it hits the desired temp. Once it hits the temp, I wrap it in saran wrap and put it in a small personal ice chest for about 3-4 hours. This will soften the bark so it will be mixed in well when you pull it. Funny story, one night I was smoking a smaller pork butt, and the alarm went off at 4 AM to let me know it was done. My so heard it and came flying out of his room in a panic thinking it was the fire alarm. We both had a good laugh over that.

also, I second the smoke tube. I run an electric pit boss that does not have the hopper, and I use a smoker tube in it. the 12" tube will smoke for about 5 hours, which is plenty to get great flavor.

 

A guy I work with did one last week that was a first for me but man it was tasty. He just salt and peppered it then put it on the smoker in a aluminum pan until it was shreddable. He then shredded it and added a bottle of mild buffalo wing sauce to the pan and put it back on for a few more hours.
It was dang tasty and is one that I will be trying myself before long.

 

I use the pit boss the same as I do over a wood smoker low and slow.

Agree with what OFD said above.

Except I use Head Country per Buckrub.

 

Hot and fast...all pork....

 

I use an even mixture of Head Country per Buckrub and Strawberry’s per OFD. We like it mixed together for butts and ribs.

 

I’ve one for 5-6 years now, and here is my advice, keep an extra igniter on hand, and learn how to change it, as unless they fixed them, mine goes out 2x a year.
I don’t have a smoke tube like shown, but I did find out using the mesquite pellets added more smoke flavor, but did seem to burn a little hotter.
Put whatever you want in on, set it to temp and walk away, it doesn’t get much easier.
Mine has been used so much, it’s burning thru / rusting out on the bottom back, and I am keeping my eye out for another one.

 

I’ve one for 5-6 years now, and here is my advice, keep an extra igniter on hand, and learn how to change it, as unless they fixed them, mine goes out 2x a year.
I don’t have a smoke tube like shown, but I did find out using the mesquite pellets added more smoke flavor, but did seem to burn a little hotter.
Put whatever you want in on, set it to temp and walk away, it doesn’t get much easier.
Mine has been used so much, it’s burning thru / rusting out on the bottom back, and I am keeping my eye out for another one.

I’ve had mine for 4 years and not a single hiccup out of it. Only thing i battled was pellets, just stuck to pit boss brand and have had no problems with them. Cabelas brand pellets are a fire hazard.

 

SO HOW DID IT TURN OUT?

 

Haven't tried yet. Will be doing it next week I hope.

 

I have one of the smoke tubes and it has not caused any issues for me either. been using it ever since I got my grill.

 

A pellet grill is not a pit. And it’s surely not the boss of bbq. Carry on

 

Give him a break, its all his POA will allow

 

Haha

 

A pellet grill uses wood heat and smoke to cook meat.

I guess those are bad things.

 

We season and wrap in foil and let it sit in the fridge for 24/36 hours. Then put it unwrapped in the smoker at 250°, fat side up. Smoke till it hits 165° internal. Pull, wrap in foil and back on the grill fat side down till it hits 195° internal. Pull off the grill, wrap in towels and let it rest for ~2 hours. Total time ~10 hours depending on the size. I usually start around 7 in the morn and we eat around 6.